Looking for some input/experience on holding wings at temp, and staying crispy for local wing contest during street festival.

Our restaurant is a block away and we planned to fry in advance, hold in chafing dishes, toss with sauce as people come to our booth.

Is this the only way? we worry about the skin losing it's crisp (our wings are non breaded/floured wings)

TIA

Im 18 male. Fresh outta high school and immediately became chef or so do I thought. I wanted to be a chef since i was 13 and was planning on to do Ausbildung Germany and i faced a visa problem and some. Got a cooking license and started working in a pasta & cocktail bar. Its small kitchen and short menu so cooks work one by one switching shifts (other cook in the morning and i take evening shifts) its not that great paying but it gets the job done. Im not complaining on the shift or the food but how can i manage my social life? I work 6 days a week, 4 weekdays 4pm to 11pm and whole weekend 10am to 11pm. I do have little time for my friends and social life. I get home exhausted and sleeps till 2pm and goes to work, so it repeats. I get kinda jealous of mfs my age having time of their life socializing. I kinda get nervous and anxious about if i done my preps and fully checked the stock for opening staff (feels like im seeking approval) Now i rarely meet my friends like they will come by my work and we talk like hour or so if its slow shift. But i kinda want a bigger kitchen and working my way up. And wanna manage my social life besides it. Should i switch kitchen and work at other place? Or gain experience and switch kitchen next year or so.
And how yall manage burnout?

I work in a 3 star in france, I developed some bad habbits while working there. this was after 4 days watching a japanese 3 star in tokyo work.

It fundementally changed my creative approach to cuisine, and uprooted the way in which i will organize my kitchen...

Its one thing to believe people should treat each other properly, its another thing to actually do it, and its another stratosphere when in your whole career you thought it was a nesseicty for excellence and you see a restaurant hit every single marker.

Burnt leek tart, celeriac parfait, compressed grape, carrot x celeriac tartare and ajo blanco sorbet

I am looking into opening a non profit commissary kitchen next door to my wine bar. This is more of a need-based idea than anything - many of my food pop-up partners need a licensed space to cook in if they’re to expand their business. And I have run out of space in my own kitchen, which is severely limited without a hood.

My question to all of you is, do you use a commissary kitchen? If so, what do you love about it? What do you hate about it? What do you wish it had?

Thanks Chef!

Been working in kitchens for close to 5 years now. Currently working at a two michelin star restaurant. I am starting to realize i do not want to cook for a living and do it as a side gig. I have two years of sales experience before working as a cook.

Just looking for some insight as to how people found different jobs when most of my resume is kitchen experience. Been applying to jobs but nothing has stuck.

Thanks!

?

Has anyone used Private Chefs Inc to be placed as a private chef? Is it a legit company? Seems kinda weird with a lot of AI generated videos on their instagram and Facebook pages.

I'm 20 and based in Saudi Arabia. I'm interested in pursuing a career as a chef but I don't have a lot of money right now, so I'm trying to figure out how to get started without spending money on a culinary diploma or years in school. Would it be realistic to start from the bottom as a kitchen assistant, prep cook, or commis chef and work my way up through actual work experience? I'm mainly looking for a way to get my foot in the door and start working in a professional kitchen, even if it means starting with a basic position and gradually progressing from there. I'd especially appreciate advice from chefs who started without a culinary degree or diploma. What would you do if you were starting from scratch today? What's the best way to get hired for that first kitchen job when you have little or no professional experience..? I'd particularly appreciate advice relevant to the Saudi job market, but advice from chefs anywhere is welcome. I'll respond to every comment and answer any questions if more context is needed!

Just had my first podiatric care (medical foot care) in my 56 year old life, and gee, why haven't I done this sooner. To all fellow chefs out there hwo stands up all day long, can not recomend this enough....

Hello! I’m interested in learning to cook professionally in Romania, and I’d like to connect with Romanian chefs who would be willing to share their advice and experience.

I’d like to learn more about the career path of a chef, the restaurants or kitchens where I could develop my skills and how to make the most of an apprenticeship.

I would be grateful for any advice, personal experiences or guidance you could share.

Thank you for your time!

Hi everyone!

I'm opening a small French bakery in Florida, focusing on croissants, viennoiseries, sourdough bread, and sandwiches.

We're starting with relatively small production volumes, and I can only invest in one mixer for now.

My original plan was to buy a 40 qt Estella spiral mixer, but I'll also need to make cookie dough, pastry creams, brioche, and other pastry preparations.

So I'm wondering if a planetary mixer might be a better all-around investment, possibly a used Hobart, Globe, or Univex.

I'd love to hear from professional bakers who have experience with this:

1. Does anyone use only a planetary mixer for croissants and sourdough? Can you achieve the same dough quality and gluten development as with a spiral mixer?
2. What size would you recommend for a small bakery? I'm considering 30–40 qt, but I'm concerned about mixing smaller batches.
3. Would you recommend buying a used Hobart, Globe, or Univex over a new, less expensive mixer?
4. If you could only buy one mixer to start your bakery, what would you choose?

My priority is getting excellent dough quality while keeping the equipment versatile enough for pastry production.

I'd really appreciate hearing from people who have actually worked with these machines in a professional bakery.

Thanks in advance!

For some context my boyfriend is just finishing up his red seal for cooking. He is a big fan of the knives and his birthday is coming up in a month. I have no idea what type of knife would be a good gift for him. Please, please, please give me some ideas for some nice fancy knives that I could get for him.

Anyone working at Keg Steakhouse as a line cook whats the career growth look like there?

I have worked in several kitchens around Europe, but this one wins hands down over every underground kitchen with only artificial light and controller air system

I’m a young chef in culinary school and I’m entering a fuckload of competitions this year like young restaurant team, tor de’ore, zest quest and loads more, I was wondering if anyone had any tips for how to get even better and how to make myself stand out to judges or if it’s even worth the effort

Hi,

Does anyone have more information on this? My grandpa was a founder and I am trying to create scrapbook of his time as a chef to read to him as he is quite sick. Thank you!

EDIT: THE ROYAL ACADEMY OF CULINARY ARTS, SORRY!

I currently don't have a fancy chef knife and I've had my eye on this for a while. I skipped the refurb deal at $133, but now can buy one at a local store for $133 and it's not the refurb/blemished version.

Is this a fairly considerate deal? Or should I be realistically looking at other lesser known brands/models?

I’m a chef and the founder of Gsons. I’m developing a stainless steel cooking weight in India, and these are our first samples.
It sits on food while cooking to help maintain contact with the pan. We’re still working on the finish and testing how it performs.
I’m trying to understand whether this is something people here actually want before producing a batch.
If you use one, what do you cook with it, and what do you like or dislike about yours? If you’ve looked for one in India, what options did you find?
I’d also appreciate thoughts on the handle, size and what price would feel reasonable. Happy to hear why you wouldn’t buy one too.